Cabbage Pakora Recipe – Crispy Indian Fritters with Spice Blend

Last Updated on 2 months by Neha Deshmukh

Cabbage Pakora Recipe – Crispy Indian Fritters with Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And honestly, is there anything better than a crispy, golden pakora with a spicy kick? Today, I’m sharing my go-to Cabbage Pakora recipe – it’s seriously addictive! I first made these when I was craving something crunchy and flavorful, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t your average fritters. Cabbage pakoras are wonderfully light and crispy, packed with flavour from a vibrant spice blend. They’re surprisingly easy to make, perfect for a rainy afternoon snack, or even as a starter for a bigger Indian meal. Plus, they’re a fantastic way to use up that extra cabbage in the fridge!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pakoras:

• ?? Cabbage, thinly shredded (about 4 cups)
• 1 tsp Chilli Powder (adjust to your spice preference!)
• ?? tsp Turmeric Powder (about ½ tsp)
• ?? tsp Cumin Powder (about ½ tsp)
• ?? tsp Garam Masala (about 1 tsp)
• ?? tsp Salt (to taste)
• ?? cup Besan (Gram Flour) – about 1 cup
• ?? cup Rice Flour – about ½ cup
• ?? cup Corn Flour – about ¼ cup
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! The blend of flours is key to getting that perfect crispy texture.

• Besan (Gram Flour) provides structure and a lovely nutty flavour.
• Rice Flour adds extra crispiness – it’s my secret weapon!
• Corn Flour helps bind everything together and creates a light, airy texture.

Traditionally, many families also add a pinch of asafoetida (hing) to the spice blend – about ¼ tsp. It adds a unique savoury depth. Feel free to experiment! Spice blends can also vary regionally. Some prefer more chilli, others more garam masala. Don’t be afraid to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shred the cabbage thinly. A mandoline makes quick work of this, but a sharp knife works just as well. Place it in a large bowl.
2. Now, sprinkle in the turmeric, chilli powder, cumin powder, garam masala, and salt. Get your hands in there and really squeeze the cabbage – this helps release some moisture and ensures the spices are evenly distributed.
3. Time for the flours! Add the besan, rice flour, and corn flour to the cabbage mixture. Again, use your hands to mix everything thoroughly, making sure the cabbage is well coated.
4. Here’s a little trick I learned from my mom: pour about 2 tablespoons of hot oil over the mixture and mix it in. This helps create an even crispier pakora.
5. Heat up your oil for deep frying – medium-hot is what you’re aiming for. Take small portions of the cabbage mixture and shape them into little balls or patties. Gently drop them into the hot oil.
6. Fry until they’re golden brown and crispy all over, usually about 3-5 minutes.
7. Remove the pakoras and place them on kitchen paper to drain any excess oil.

Finally, serve immediately with your favourite chutney!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the pakoras. If it’s not, they’ll absorb too much oil.
• Squeezing the cabbage really well is important! It helps the pakoras hold their shape and get crispy.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chutney ingredients.
• Gluten-Free Adaptation: Substitute the besan with a gluten-free chickpea flour blend.
• Spice Level Adjustment: Love it hot? Add more chilli powder or a pinch of cayenne pepper. Prefer it mild? Reduce the chilli powder or omit it altogether.
• Festival Adaptations: These are perfect for Diwali or Holi! Everyone always asks for the recipe.

Serving Suggestions

I absolutely love these with a cooling dahi garlic chutney (recipe below!). You can also serve them with mint chutney, tamarind chutney, or even just a squeeze of lemon juice. A cup of hot chai on the side? Yes, please!

Dahi Garlic Chutney: Mix hung curd, green chutney, crushed garlic, chilli flakes, pepper, and salt until smooth.

Storage Instructions

Pakoras are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. They’ll lose some of their crispiness, but still taste delicious! Reheat in a preheated oven or air fryer to try and restore some of the crunch.

FAQs

What type of oil is best for frying pakoras?

Groundnut oil or vegetable oil are both great choices. They have a high smoke point and a neutral flavour.

Can I make the pakora batter ahead of time?

You can mix the dry ingredients and shredded cabbage together ahead of time, but add the hot oil just before frying for the best results.

How do I prevent the pakoras from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, squeezing the cabbage well helps!

What is the best way to serve cabbage pakora?

Serve immediately with your favourite chutney and a hot beverage.

Can I bake these instead of frying?

While frying gives the best results, you can try baking them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!